Serves 4 - 6
Cook time: 45 minutes

Preheat oven to 350.  Line 1-quart baking dish with 1/3 of the breadcrumbs.  Layer 1/2 of the tomatoes, then 1/3 of the breadcrumbs, the remaining tomatoes, finally, the remaining breadcrumbs.  Top with dots of butter.  Bake approximately 45 minutes, or until tomatoes are popped and juicy.

Serves 4-6

Combine ingredients and serve in a sandwich or in phyllo cups for a starter.

Serves 4 - 6
Cook time: 45 minutes

Heat  olive oil in a medium to large pot over low heat; cook onion until browned, add garlic, and cook for one more minute.  Add lentils, stock, mint, and bay.  Cook for about 30 minutes until the lentils are just cooked through, then add remaining ingredients.  Cook enough to warm through and serve.

Serves 4 - 6
Cook time: 20 minutes

Grate rutabagas and squeeze out as much water as possible; grate onion and combine with rutabaga and 1 Tbsp. salt.  Allow mixture to sit while oil heats in pan.  When oil is beginning to shimmer, drain/squeeze excess water out of rutabaga/onion mixture.  
Add breadcrumbs and egg to rutabaga/onion mixture.  Shape into about 6 patties; begin by creating a roughly golfball-sized amount of rutabaga mixture, then squeeze to remove any remaining water, flatten and shape into a hashbrown patty.
Don't crowd your pan, so cook hashbrowns in two batches, flipping when golden brown.  Drain on paper towels and serve immediately with dipping sauce.
While hashbrowns are cooking, combine sour cream and chopped dill to make the dipping sauce.
Note: if you need to make ahead you can.  Just stick hashbrowns on a baking sheet and bake at 250 until warmed through.

Serves 4 - 6
Cook time: 45 minutes

Preheat oven to 425.  Trim beets and toss in olive oil, salt and pepper.  Roast beets in foil packets until they can easily be pierced with a knife - the amount of time will depend on the size of the beets, but for golfball sized beets it is roughly 30 minutes.  Once beets are tender remove from oven and open foil packets (be careful because the packets are full of steam).  Peel beets, if necessary (I have found that small fresh garden beets do not need to be peeled, but larger store-bought ones do) and slice into wedges.
While beets are roasting combine remaining ingredients for the dressing.  While beets are still warm, toss in dressing.   Can be served immediately, at room temperature, and cold.

Serves 8 - 10
Cook time: 45 minutes

Preheat the oven to 400.
 Bring large pot of water to a boil and cook pasta according to package directions.
Melt the butter in a large saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the cream, milk, and nutmeg and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach and artichokes.  Add the sour cream and stir until melted in. Season with salt and pepper to taste.
Transfer the mixture to a 4-quart casserole dish; combine the panko and Gruyere, and sprinkle on top. Bake until bubbling and light golden on top, about 15 minutes.
This can be served immediately or will keep at room temperature, covered, for about 20 minutes.

Serves 6-8
Cook Time: 1 hour

Heat a Dutch oven over medium to medium-high heat, add olive oil and sear chicken on both sides starting with the skin side.  When chicken is golden brown remove and set aside.
Sauté aromatics until softened.  Add a splash of apple cider vinegar to deglaze.  Add chicken stock and water, if necessary, scraping any bits off the bottom of the Dutch oven.  Add thyme.
Return chicken to the pot and bring to a simmer.  Remove chicken when it is cooked through and shred once cooled.
Add shredded chicken back to pot, remove thyme sprigs and serve.
*To elevate this simple soup add fresh grated ginger to the aromatics, this is especially great if you are making chicken soup for it's curative properties.  Also, turnips, rutabagas, or parsnips are good to add with the other vegetables.  Instead of apple cider vinegar, you could deglaze with a 1/4 cup to a 1/2 a cup of dry white wine, such as chardonnay.  You could also add grated lemongrass with the thyme.

Serves 4 - 6
Cook time: 1 1/2 hours

Preheat oven to 425.  Trim beets and toss in olive oil, salt and pepper.  Roast beets in foil packets until they can easily be pierced with a knife - the amount of time will depend on the size of the beets, but for golfball sized beets it is roughly 30 minutes.  Once beets are tender remove from oven and open foil packets (be careful because the packets are full of steam).  Peel beets, if necessary (I have found that small fresh garden beets do not need to be peeled, but larger store-bought ones do) and slice into 1/2" slices.
Meanwhile, add butter to 8" or 9" sauté pan (non-stick or cast iron would be best).  Make sure butter coats bottom and sides of sauté pan so the tatin slips out easily later on.  Add sugar and sorghum syrup to butter.  Cook butter, sorghum syrup, and sugar until they are syrupy and just beginning to show some color.  Neatly arrange beet slices in the pan.  Continue to cook until sorghum caramel starts to become a medium brown color.  Turn heat off and move sauté pan off heat.  
Remove crescent dough from refrigerator and unroll.  Gently place the sheet of dough over the pears; cut off excess dough and, using a spatula, "tuck" the dough between the pears and side of the sauté pan. Depending on the size of pan, you might want to fold the entire sheet of dough in half and then gently roll it out to fit the pan, then "tuck" the dough, etc.
Bake for 10 - 15 minutes, it is done when dough is golden and crispy.  Allow tatin to set for 10 minutes.  Carefully invert the tatin onto your serving platter.